jeera aloo recipe, how to make jeera aloo recipe | aloo jeera recipe

jeera aloo recipe with step by step photos. jeera aloo is one of the simple, easy and quick to prepare recipe. this delicious aloo jeera recipe can be easily made when you have less time or want to make a quick lunch or dinner.

to make jeer aloo, you just need to boil some potatoes first and then saute them with spices. if you already have boiled potatoes, then making jeera aloo becomes very quick. there are many variations of this recipe. i have also shared a satvik version of aloo jeera recipe for fasting which is made with a few spices and meant for navratri vrat or fasting. you can also check this hing jeera aloo recipe.

in this jeera aloo recipe posted here, you can also add some ginger if you want. since this is a no onion no garlic recipe, you can also add a pinch of asafoetida.

serve jeera aloo with pooris, parathas or phulkas. you can also serve this jeera aloo as a side dish with dal-rice or roti sabzi combo.

how to make jeera aloo recipe:

cooking potatoes:

1. rinse 5 to 6 medium sized potatoes couple of times in water.

2. boil or steam potatoes along with ½ teaspoon salt, till they are cooked well. you can steam them in a pan or an electric rice cooker or boil them in a pressure cooker for 2 to 3 whistles. if cooking in a pressure cooker, then add enough water which just about covers the potatoes.

3. the potatoes should be just cooked. they should not be crumbly.

4. when the potatoes cool down or become warm, then peel them and chop in small cubes.

Im an Indonesian married to Singaporean Indian. Never tried to cook indian food before because i thought it would need a lot of spices that i couldnt remember. But this dish is remarkably simple yet delicious. I love love love it. Thank you for sharing your recipe.

I am not from India but my partner is and I have always tried making dishes from. India when I discovered your recipes they made my cooking so simple and honestly my partner always says they are delicious. Thank you so much and for the step by step guide. Also the pic u put intakes cooking so simple Wishing you alot more sucess

I have used several of your recipes and the food has always turned out delicious and brought back memories of the family kitchen in Delhi and the food cooked by my aunt and also by my father. I am sure they would both be happy and proud that I am continuing a tradition of good home cooking, and I thank you so much for helping make this possible and for enabling me to introduce authentic, wholesome Indian food to my children.

Loved the recipe! Thank you! I used ground coriander (1/4 teaspoon) because I used what I had in the house, and it turned out delicious. I used gold yukon potatoes, no good reason, really, but they were perfect!

Made this today with jacket potatoes. I guess it’s the same as any other, only bigger. Didn’t have coriander leaves, so used parsley instead. And no cumin seeds,so used powdered cumin. Potatoes were very floury, raita on the side was a must 🙂 Could you please put sort of menu for Indian fest? Would like to make more of Indian food at home, but not always which starter would work better with the main and dessert.

in this recipe, its good to have some kind of a raita or dip by the side. i have been getting requests for menus. so will try to add these. in fact certain combinations go very well and sometimes they do not. so will plan and add accordingly.

The snap is too attractive!! I loved “the pair of bells”, I think it is called as Kulhithaalam(not sure) – Looks like a priced possession. Love the intricate work on the bells. Now coming to aloo jeera, it is easy to make and always a staple at home. I like it with curd rice. Awesome recipe and amazing pics!

I fully agree with Adriana. The pictures are so exquisite and tempting,you feel like picking it from the screen straight away. I am very fond of potatoes. The simple receipe that you have suggested for the aloo goes well with me. I despise too much of “Masala” and deep frying. This Jat Pat recipe goes well with me,simple as it is. Thank you.

It’s hard to choose a recipe for jeera aloo when most of them use almost the same ingredients, but what won me over instantly were your perfect pictures. I felt that I could just reach out to the screen and grab a few potatoes. I’ve just made your recipe and had the jeera aloo with chapatis. Absolutely delicious! Thank you so much for sharing it.

thanks rahila. it is a simple recipe, but most of the times, recipe with simple ingredients turn out winners. i keep on posting recipes. to get the recipes in your mailbox, you can subscribe by filling your email address in the black box in the second left column.

Even though Navratri is almost over I would love more of those recipes please! I love food that is simply cooked, it is so easy to taste the goodness of the vegetables when the flavours are subtle. I will make your jeera aloo recipe and also the Bombay Sandwich which is what brought me to your blog in the first place. Thank you!

My husband saw this photograph while I was browsing FoodGawker and he started drooling over it! Now, I think I’ll have to make this one soon to satisfy his craving! Love jeera aloo- it always reminds me of my train journeys back from hostel- mom would pack jeera aloo and poori. Your pictures are awesome! Thanks for shairng!

thanks susan. generally i use the potatoes which are available in the indian market. you can use either russet potatoes or red skinned potatoes or even baby potatoes. when using baby potatoes use them with the their peels on.